How to Cook Trout

Name: How to Cook Trout
Prep time: 15 min
Cook time: 10 min
Yield: 2
Ingredients: 1/4 cup butter; 2 (8 ounce) whole trout, butterflied and deboned; salt and freshly ground black pepper to taste; 2 tablespoons freshly squeezed lemon juice; 2 tablespoons chopped fresh flat-leaf parsley

⏱️ Ready in 25 min 🥄 Prep 15 min 🔥 Cook 10 min 👥 2 servings 👁️ 7 views

This recipe is so simple, it doesn't even have a name. I just call it Trout. This is such an easy weeknight seafood dinner. It's a really nice way to cook fish, especially if you're new at cooking fish.

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🔗 Recipe adapted from AllRecipes

#Under 1 Hour #Under 30 Minutes #Dinner

📊 At a Glance

Prep 15 min

Cook 10 min

Serves 2

Difficulty Easy

🛒 Ingredients

1/4 cup butter

2 (8 ounce) whole trout, butterflied and deboned

salt and freshly ground black pepper to taste

2 tablespoons freshly squeezed lemon juice

2 tablespoons chopped fresh flat-leaf parsley

Nutrition Facts

Servings per recipe 2

Serving size 1 serving

Amount per serving

Calories 470

% Daily Value*

Total Fat 33.2g 43%

Saturated Fat 0g 0%

Trans Fat 0g

Cholesterol 0mg 0%

Sodium 263mg 11%

Total Carbohydrate 1.6g 1%

Dietary Fiber 0.2g 1%

Total Sugars 0.4g

Protein 40.4g 81%

Vitamin D 0mcg 0%

Calcium 0mg 0%

Iron 0mg 0%

Potassium 0mg 0%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

👨‍🍳 Instructions

Melt butter in a saucepan over medium-low heat until butter smells toasted and is golden brown, about 1 minute.

Line a baking sheet with a piece of aluminum foil.

Place trout onto foil; open trout so skin sides are down.

Drizzle each trout with about 1/2 teaspoon melted butter.

Generously season with salt and black pepper.

Move an oven rack to 5 or 6 inches below heat source and preheat oven's broiler on high heat.

Broil trout until opaque and barely firm to the touch, 2 or 3 minutes.

Remove from oven.

Return pan of melted butter over high heat; stir in lemon juice and parsley.

Bring butter sauce to a boil; whisk to combine.

Serve trout on plates and drizzle with butter sauce.